Brazilian recipe
Traditional Moqueca Capixaba with Fresh Fish and Fragrant Herbs (Moqueca capixaba com peixe fresco e temperos aromáticos)
Moqueca capixaba is a classic Brazilian seafood stew featuring fresh fish, coriander, tomatoes, and olive oil, traditionally prepared in a clay pot.
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Ingredients
1 bunch of fresh coriander, chopped
1 bunch of spring onions, chopped
Malagueta chili peppers to taste, finely sliced or chopped
3 garlic cloves, crushed
4 ripe tomatoes, sliced into rounds
Soybean or neutral vegetable oil
1 kg of firm, fresh white fish (such as sea bass, snapper, or similar)
1 medium onion, sliced into thin rings
Extra virgin olive oil
Annatto powder for coloring and flavor
1 bunch of spring onions, chopped
Malagueta chili peppers to taste, finely sliced or chopped
3 garlic cloves, crushed
4 ripe tomatoes, sliced into rounds
Soybean or neutral vegetable oil
1 kg of firm, fresh white fish (such as sea bass, snapper, or similar)
1 medium onion, sliced into thin rings
Extra virgin olive oil
Annatto powder for coloring and flavor
Where to find ingredients
Fresh fish can be sourced from local fishmongers or the seafood counters at upscale supermarkets in Nairobi. Coriander, tomatoes, spring onions, and garlic are widely available at local fresh produce markets (soko). Annatto powder (often labeled as achiote or roucou) can be found in specialty spice shops or international grocery stores. Neutral oils and olive oil are available in the oil and condiment aisles of all major supermarkets.
Preparation method
- Thoroughly clean the fish, removing scales and viscera, then cut into steaks approximately 5 cm thick.
- Rinse the fish under cold running water and let it sit on a plate with a light coating of salt for a few minutes.
- Crush the garlic and mix with the onion rings, chopped coriander, spring onions, and a pinch of salt until a paste forms.
- Coat the bottom of a clay pot with two tablespoons of soybean oil and one tablespoon of extra virgin olive oil.
- Spread the aromatic paste across the bottom of the clay pot.
- Place the salted fish steaks into the pot, turning them to ensure they are well-coated with the herb mixture.
- Arrange the fish steaks in a single layer so they do not overlap.
- Distribute the sliced tomatoes, remaining onions, and the rest of the coriander and spring onions on top.
- Drizzle with a little extra virgin olive oil and lemon juice to taste.
- Let the fish marinate for 20 to 60 minutes so the flavors can fully develop.
- In a small saucepan, heat three tablespoons of oil with the annatto powder until it forms a vibrant reddish-colored oil.
- Just before cooking, pour a portion of this annatto-infused oil over the fish.
- Place the pot over medium-high heat until it begins to simmer, adjusting the salt and lemon juice as needed.
- Do not add water; cook with the pot uncovered, checking the seasoning and adjusting salt if necessary.
- Simmer for 20 to 25 minutes, gently shaking the pot using a thick cloth to prevent the fish from sticking to the bottom.
- Once the fish is cooked through and the flavors have melded, serve hot alongside steamed white rice, pirão, and your preferred sauce.
Observations
Moqueca capixaba is a signature dish from the state of Espírito Santo, celebrated for its bold profile and succulent texture. By layering fresh fish with aromatic herbs and olive oil, then simmering it slowly in a traditional clay pot, you achieve a deep, intense flavor and a striking presentation. Perfect for family gatherings or special occasions, this recipe brings together humble ingredients and age-old techniques to deliver a truly memorable and hearty meal.
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